Lemon and hazelnut hearts

Lemon and hazelnut hearts

45 min. Active
1 hr 35 min. Total
112 kcal per piece
vegetarian
Nutritional value / piece: Fat: 6 g, Carbohydrate: 11 g, Protein: 2 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • baking paper
  • Baking tray
  • Bowl
  • Knife
  • Lemon grater
  • Lemon squeezer
  • Mixer
  • Oven mitts
  • Rolling pin
  • Rubber spatula
  • Tablespoon
  • Teaspoon
  • Timer
  • Wooden rolling pin guides
  • small bowl
  • Cookie cutters
  • Kitchen scales
  • Cooling rack

Ingredients

30 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

150 g butter, soft
100 g icing sugar
1 fresh egg
1 organic lemon
250 g light spelt flour
100 g ground hazelnuts
½ tsp baking powder
1 pinch salt

To ice the biscuits

60 g icing sugar
2 tbsp lemon juice
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How it's done

The kids can help at the marked areas .

Dough

150 g butter, soft
100 g icing sugar
1 fresh egg
1 organic lemon
250 g light spelt flour
100 g ground hazelnuts
½ tsp baking powder
1 pinch salt

Place the butter and icing sugar in a bowl, beat using the whisk on a mixer, add the egg, grate in the lemon zest, stir in. Combine the flour, nuts, baking powder and salt, mix in and work together. Shape the dough into a ball, flatten a little, cover and chill for approx. 30 mins.

To shape

On a lightly floured surface or between two sheets of baking paper, roll out the dough in batches to approx. 4 mm thick. Cut out little hearts (approx. 6 cm in diameter), place on two baking trays lined with baking paper.

To bake

Approx. 10 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, leave the biscuits to cool completely on a rack.

To ice the biscuits

60 g icing sugar
2 tbsp lemon juice

Mix the icing sugar and lemon juice to create a runny icing. Dip the biscuits into the icing, leave to dry on a rack.

Good to know
Shelf life: Store in an airtight container for approx. 1 month.
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